Green Beans with Orange Sauce

1 Tb. oil preferably olive or light oil

One large sweet onion, thinly sliced

2 tsp. sugar

1 lb. green beans

1/2 c. marmalade

1 Tb. light soy sauce

Heat oil in skillet on medium heat.

Add onions and sugar. Cook, stirring often, until onions are golden brown, 25 - 30 minutes. Set aside

Cook beans in boiling water or steam until tender crisp.

Drain, plunge into ice water and drain again.

Add beans to onion in skillet.

Stir in marmalade and soy sauce until marmalade is melted and heated through.

Steak Salad Nicoise

1 1/2 c. vinaigrette dressing

3 Tb. Dijon mustard

1 lb. flank steak

4 c. mixed greens

4 cooked new potatoes, quartered

1 lb. green beans

3 plums tomatoes, sliced

2 hard boiled eggs, sliced

1/4 c. black olives

Stir together the vinaigrette and mustard and set aside 1/2 cup.

Combine flank steak and remaining vinaigrette in a shallow dish or resealable bag. Cover or seal and marinate in refrigerator for 2 hours.

Drain steak and discard marinade.

Grill with lid closed over medium high heat 6 to 8 minutes to desired doneness.

Slice diagonally across the grain.

Toss over mixed greens with potatoes, green beans, tomatoes, eggs and olives.

Drizzle with remaining vinaigrette.